What began as a weight loss journey evolved into a realistic way of looking at food, nutrition and life itself. The number on the scale has become less and less important, and the practice of eating real, honest food has taken it's place

Sunday, November 8, 2009

I worry about rabbits following me home

Another Saturday, another shop and chop day. It seems every time we go to the grocery store, I get stopped by total strangers and asked what some vegetable is, how some vegetable is used or if some vegetable is any good. It's not a new phenomonon, but something that has happened all of my 29 years of marriage. Maybe it is because I have an honest face , or perhaps it is because my cart always looks like this

I guess this would be considered a badge of someone who knows what in the heck to do with a jicama or how to cook a kolerabi !

After our shopping at the various stores we came home and I did all the pre-prep for the veggies for the week. Note- the above is what we go through each and every week and very little is tossed. I often wonder if one morning I will wake up to find us all rabbits ! Veggies are very good for you, but they can be time consuming for meal prep, so I do a lot of it on the weekend, when things are not so pressed. Makes the week a lot easier, but boy does it make for a tiring Saturday. For that reason I try to make Saturday dinner something easy to prepare. In our days before weight loss , the favorite thing to do was order a pizza. Not only is that not the best move health wise, but not so friendly on the wallet. A pizza can be made at home for a lot less than a carry out. Made a lot healthier as well. However, there comes a time and place where some cannot eat a regular pizza because of the crust. Wheat becomes problematic for those with Autism, Crohns Disease, Celiac Spruce , Insulin Resistance and more. In those cases , pizza becomes something very different. Crust becomes things like mushroom caps, cream cheese and eggs, or in our case, made from ground flax ( recipe found here)

You prebake the crust and then add the toppings of your choice. For ours we went very low carb - sausafge, cheese, olives and sauce

What does it taste like ? Imagine eating a pizza made on a rye crisp. It was definitely different, but not unplesant. My two die hard bread lovers ate it and there were no leftovers, so it seems to be palatable to them . I think I like the portabello pizza a bit more, but I would not refuse this one again. I am thinking next time I would like to try an almond meal crust instead of flaxmeal. Which reminds me - I was starting to think about what I will bring to the family Thanksgiving gathering to pass, and I believe a lo carb cheesecake made with an almond or pecan crust would go over very well !

Who are we ?

a 50 something mom with PCOS, somewhere in the sea of menopause who home schools , drug her family along on a weight loss journey and learned some important truths . Like so many other roadways, this one is also constantly under construction or dealing with potholes. The road is life itself, and is never a boring journey